Menu Enter a recipe name, ingredient, keyword...

Stuffed Spring Peas


Google Ads
Rate this recipe 0/5 (0 Votes)
Stuffed Spring Peas 0 Picture


  • 1 pkg (8 oz) cream cheese, softened
  • 2 tsp minced chives
  • 1 tsp dried basil
  • 1 garlic clove, minced
  • ½ tsp caraway seeds
  • ½ tsp dill weed
  • ¼ tsp lemon-pepper seasoning
  • 36 fresh snow peas, trimmed



Step 1

In a large bowl, combine the first seven ingredients. Cover and refrigerate over night. Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups of water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain immediately and place peas in ice water. Drain and pat dry. Gently split peas open; pipe about 1 tsp of filling into each pod. Serve on platter. Can surround with fresh strawberries if desired. Tip: Chill the stuffed peas no longer than 2 or 3 hours so the peas retain their crispness.

Review this recipe